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Winegrowers' sausage casserole
This sausage casserole is a simple mix of vegetables with smoked sausage, but the cooking liquid in this case is dry white wine (and hence the name).
The casserole is cooked long and slow in the oven with a lid. This allows all the flavours of the vegetables, wine and sausage to mingle harmoniously.
The casserole is cooked long and slow in the oven with a lid. This allows all the flavours of the vegetables, wine and sausage to mingle harmoniously.
78 K
2 hours 40 min.
Easy
12.90 €
6 people
9 IngredientsLast modified on: March 19th 2018
For 6 people, you will need:
- 1
800 g green cabbage - 2
1 kg potatoes - 3
800 g carrot - 4
100 g onion - 5
4 tablespoons oil - 6
1 Morteau sausage - 7
750 ml dry white wine - 8
salt - 9
pepper - Total weight: 3,860 grams
Times for this recipe
Preparation: 35 min.
Cooking: 2 hours 3 min.
All in all: 2 hours 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Stage 3 - ⌛ 2 min.
Cut the potatoes and carrots into chunks.
Stage 5 - ⌛ 3 min.
Use a large casserole or stew pot that can go on the hob and in the oven.
Heat 4 tablespoons oil on high heat and, when hot, add the sliced onion, salt and pepper, and cook while stirring for 2 or 3 minutes
Heat 4 tablespoons oil on high heat and, when hot, add the sliced onion, salt and pepper, and cook while stirring for 2 or 3 minutes
Stage 6 - ⌛ 3 min.
Add all the vegetables, salt and pepper lightly again and mix well.
Stage 7 - ⌛ 3 min.
Add 1 Morteau sausage after pricking it with a fork or the point of a knife to allow the flavour to seep into the vegetables. Lastly, add 750 ml dry white wine.
Stage 8 - ⌛ 2 hours
Put the lid on the casserole and cook in the oven at 360°F (180°C) for about 2 hours.
Stage 9
I advise removing the lid for the last quarter of an hour in the oven to give the flavours a chance to intensify.
Slice up the sausage into thick chunks and pop these back into the casserole. Take the pot to the table and let everyone serve themselves.
Slice up the sausage into thick chunks and pop these back into the casserole. Take the pot to the table and let everyone serve themselves.
Remarks
As with any dish that's "a bit naughty", the proportions are for guidance only, so do adapt the recipe to suit whatever you have to hand.
If you do not have Morteau sausage, another good-quality sausage will work just fine, though use a smoked variety if possible.
If you do not have Morteau sausage, another good-quality sausage will work just fine, though use a smoked variety if possible.
Keeping: A few days in the fridge in a sealed container.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 100 RDI=40 % | 310 RDI=30 % | 160 RDI=30 % | 3,100 RDI=160 % | 13,000 RDI: 160 % |
| Per 100 g | 2 RDI=1 % | 8 RDI=1 % | 4 RDI=1 % | 80 RDI=4 % | 340 RDI: 4 % |
| Per person | 20 RDI=7 % | 50 RDI=5 % | 30 RDI=4 % | 520 RDI=30 % | 2,170 RDI: 30 % |
How much will it cost?
- For 6 people : 12.90 €
- Per person : 2.15 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potatoes
Like these other recipes: Sarladaise potatoes, Croustipatates, Hearty potato and ham gratin, Pan-fried potatoes, Comtoise tart for Seàn, ... See them all 91
Green cabbage
You can get more informations, or check-out other recipes which use it, for example: Harichou salad, Cabbage julienne with ham, Fish petals, vegetables julienne, and beurre blanc, Pan-fried salmon with white cabbage, Auvergne gratin, ... See them all 27
Carrot
Like these other recipes: Whiting fillet with mustard carrots, Couscous, Spicy carrots and turnips roasted with Parmesan cheese, Crunchy radish and carrot salad, Creamy Winter Vegetable Soup, ... See them all 70
Dry white wine
Like these other recipes: Sauce Normande (for fish), Mussels marinière, Scallops with crunchy vegetables and wine sabayon, Pan-fried salmon with white cabbage, Turban of sole with langoustines, ... See them all 70
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